"Any good recipes off the top of your head for a summer treat in the Hamptons?" came an inquiry from my om gal-pal, Kristen, this morning via an email.
As a matter of fact, I just whipped up a summery quinoa salad (pronounced keen-wa) last night, which would be a perfect dish to tote along to the beach or an al fresco fete in the Hamptons-- or, say, on the Vineyard with the Obamas? Otherwise, it tastes just as delicious and packs the same protein-filled punch (quinoa yields the highest amount of protein of any grain) when enjoyed in the understated fabulousness of your own humble abode. Here it is . . .
Cook a cup or two of quinoa according to directions on the box or bag, then place in a large bowl and allow to cool for 30 minutes. In a separate bowl, combine the following ingredients:
Juice of two limes
1 tablespoon extra virgin olive oil
1/2 cucumber, diced (or a whole one, if they're small)
2 plum tomatoes, diced
Black beans (I used approximately 1/2 of a 19 oz. can)
Corn (I boiled two ears from the farm stand, let them cool, then shaved off the kernels)
Salt & Pepper to taste
Add the contents of the two bowls together, chill, and serve.
I contemplated going in a more Mediterranean direction by substituting the lime, corn, and black beans with lemon, chickpeas, and parsley. I bet this combination would taste wonderful as well.
Rebecca Pacheco photographed in Boston by Jonathan Pozniak for Lululemon
Welcome, Om Guys & Gals!
Rebecca Pacheco is a writer and yogi who began practicing yoga at the age of 16 and teaching at the age of 20. For the past decade, she has worked with students of all levels, including beginners and experienced yogis. She has appeared in national ad campaigns for Reebok, Ryka, and New Balance and taught at an internationally-renowned yoga studio. The World According to Om Gal is her creation and your new favorite hOMepage.